Mini Spiced Chocolate Cakes

Name: Mini Spiced Chocolate Cakes
Yield: Makes 3 mini cakes
Cuisine: Italian
Ingredients: ¼ cup extra virgin olive oil; 3 teaspoons pure vanilla extract; 6 tablespoons coconut sugar; 1 recipe egg replacer (equivalent to 1 egg—I like Bob’s Red Mill); 1 recipe egg replacer (equivalent to 1 egg—I like Bob’s Red Mill); 1 recipe egg replacer (equivalent to 1 egg—I like Bob’s Red Mill); 1 cup sprouted whole wheat flour or whole wheat pastry flour; 1 cup sprouted whole wheat flour or whole wheat pastry flour; 1 teaspoon baking powder; ⅛ teaspoon sea salt; ¼ teaspoon ground cinnamon; ¼ teaspoon crushed red chili flakes; spring or filtered water; spring or filtered water; ⅓ cup non-dairy, dark chocolate chips; ⅓ cup non-dairy, dark chocolate chips; 1 teaspoon pure vanilla extract; ⅓ cup spring or filtered water; ⅓ cup spring or filtered water; ½ cup non-dairy, dark chocolate chips; ½ cup non-dairy, dark chocolate chips

Preparation info

Makes
3
mini cakes

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

Chocolate cakes were the cakes of all my childhood holiday celebrations and I love them to this day. This version is spicier to lift the flavor of the chocolate onto your palate. I make them as Mini-Bundt cakes because I think they look so festive on a platter all together.

Ingredients

Cakes

¼ cup extra virgin olive oil
3 teaspoons pure vanilla extract
6

Europe
Italy
Vegetarian
Mediterranean
Cake

Method

Make the cakes: Lightly oil 3 mini-Bundt pans and set them on a rimmed baking sheet.

Mix together olive oil, vanilla, coconut sugar and egg replacer. Whisk until smooth.

Mix in flour, baking powder, salt, cinnamon, chili and ¾ cup water. Mix to form a thick, but smooth batter, adding water slowly if the batter is too thick. Fold in chocolate chips and spoon batter evenly into th